/ck/ - Food & Cooking

What are you making op?

I suspect there’s some good gelatin in there somewhere

>>14759205
I guarantee can you they were not. Even chicken giblets are usually not from the same chicken.

t. used to work in slaughterhouse

>>14759251
doesn’t surprise me in the slightest

>>14759238
pork jelly
but it’s part of a bigger plan

>>14759205
It's not impossible, but very unlikely.

>>14759281

>>14759339
*tips fedora*

>>14759339
I like this little fella

>>14759391
youre a spic right?

>>14759391
>Big fuckoff gas range
>Robot coupe
Your home kitchen is beautiful and I can tell just from these two facts

>>14759391
You have a really nice kitchen and kitchen equipment

>>14759391
why bother peeling the onion?

>>14759391
what pot is that? looks overpriced

>>14759428
Eat onion skin and then think about that question before you ask it

>>14759409
me too
>>14759416
nope
>>14759419
>>14759421
cheers
>>14759428
I don’t want the nasty paper part that touched the dirt contaminating my hooves
>>14759443
28cm debuyer inocuivre stew pan

>>14759467
Ohhh skimming the impurities!

>>14759467
>28cm debuyer inocuivre stew pan
>$700 pot
but why

>>14759391
>>14759260
>that pot
i'm jelly

>>14759486
Conspicuous consumption

>>14759486
correcting this, I was looking at the wrong pot, your pot is only $300

>>14759486
i'd gladly pay a few extra hundreds for a pot that's aesthetically pleasing

>>14759494

>>14759501
beyond aesthetics once you get used to cooking on copper there’s really no going back

>>14759501
if all you're paying for is the looks, they sell ""copper"" pots that are 90% steel and look exactly the same.

>>14759503
ho le fuck

>>14759513
ungrateful ape

so theres about 4 hours of simmer time before anything else can happen
who wants to hear about the time I cooked for emeril lagasse?

>>14759205
What do you do for a living?

>>14759517
you don't get the epic shiny copper orange with those pans faggot, gotta have my shiny copper orange exterior

>>14759503
Of course I can't afford this pan, but USD 800 for a small pot like that is ridiculous.

>>14759513
nah, you pay for both the aesthetics and cooking properties
a few hundred per pot is really not that much in the end

>>14759529
>emeril lagasse
Who's that?

>>14759538
>lemon next to all that copper ware
what did they mean by this?

>>14759554
You can use lemon and salt to remove light tarnish

>>14759529
How much does he hate modern food shows/food network?

>>14759549
see >>14759503 I can see paying $200-300 if I wasn't a destitute pauper buying all my cookware from yard sales and thrift stores, but $1000 is fuck off money.

>>14759556
I'd rather use baking soda desu but to each their own.

>trust fund kid thread

NEXT!!!!

OP are you making some form of pigs feet terrine or rillette? I would guess suspended in the gelatin you're making

>>14759467
What's the jelly for?

>>14759503
Not the same pot. Probably still pricey tho

>>14759557
I can’t satisfactorily answer that question because I don’t know but what I can tell you is this
back before 4chins existed and moot was underage b& I was working in a kitchen that hadn’t yet earned any michelin stars. it was a tuesday night and late enough that we were closing our stations and chef had gone home for the night. when lo and behold emeril himself and entourage of many comes in unannounced. the proceeded to order the grand degustation menu, a meal that under normal circumstances was served over the course of 2 or so hours. but their cavorting and such kept us there until past 2 in the morning. I believe the bill was around $9k which included substantial bar tab. the tip left for the 6 servers was $100

>>14759581
Cope lol

>>14759619
NEXT!!!!!!!!!!!!

>>14759598
>>14759601
we’re making some classic british pork pies, so grab a pint and some colmans and get comfy

>>14759581
I mean i wouldn't be in this thread if i could make this shit myself with as good of a kitchen.

>>14759581
He could live in the midwest....

>>14759558
Rate my copper pot (6qt).
Its copper and tin lined, none of that ss faggotry. I also paid $360

>>14759467
>I don’t want the nasty paper part that touched the dirt contaminating my hooves
good kek

>>14759686
Forgot the pic!

>>14759694
Jesus Christ how fat is your girlfriend’s ass?

>>14759665
Nice that's some good dinner right there , buen provecho anon

>>14759205
Oh, look. This colossal faggot and his nice kitchen again.

>>14759694
weak bikes

im interested op keep goin

>>14759736
I wanna know too.. for data mining reasons...

>>14759751
we’ll just pretend like 4 hours has elapsed how’s that sound?

>>14759736
>>14759753
Its not fat enough :/
>>14759748
Rude

>>14759762
That is how i do it when i have to study.

>>14759617
>9k tab
>100 tip
what an asshat

while the jelly is cooling try and find 1-1/2lbs of pork shoulder and 8oz of pork belly
and about a dozen rashers

>>14759536
I write, I travel, I eat and I'm hungry for more. What about you?

>>14759747
can’t keep me away mang

>>14759826
I'm sure he left his Essence in their buttholes

Melton Mowbray.

>>14759859

>>14759859
I collect unemployment lol

>>14759872
I can’t compete with them

>>14759862
I just want you to finish the thread this time.

>>14759893
based

>>14759923
well don’t fall asleep this thyme then, yeah?

>rich
>cooks with offal, feet, and offcuts

lol

>>14759995
it’s a art

>>14759995
The tastiest bits

so when the forcemeat is seasoned to your liking it’s time to start thinking about hot water crust

>>14759665
What crust will you use?

Hot water pastry?

bitches love flours

>>14760039
yeah but hot waters too pedestrian
we’re doing HOT MILK

>>14760043
Associated Press flour????

>>14760030
>hot water crust
He's going to do it, it's good to see proper British food, people take the Micky out of it but there's lots of local food they don't know about

>>14760063
and a pound of lard

>>14760051
....I had tremendous confidence in your cooking until this point....

>>14760074
What's wrong with milk instead of water soy boy?

many swine have lost their lives to bring you this thread

>>14760068
don’t give me too much credit mate
I lack the skills to be stretching that shit up a dolly

lard should be good and melty by this point

I’ve heard some people heat the flour in the oven too but I don’t think that’s necessary

>>14759937
still here, faggot.

when the flour’s corporated it’s time to work it with your hands for a bit

>>14760290
i love you too, sweetie

>There are people on see-kay who know how to cook
color me impressed

>>14759391

That mas.

Did we just become best friends?

so now get a weight on everything
then divide that number by 16 and remember it
then multiply that number by 3 and remember it too

>>14760315
they see me rollin’

>>14760335
Are you making just one? Never did one

>>14760304
thanks bb

>>14760145
Never thought of melting the lard in the water desu

posting in an epic bread

>>14760363
four
but it’s starting to look like there’s gonna be extra forcemeat

>>14760377
T B H

poor little robot over in the corner feeling left out because the butcher ground my pork for me

>>14759391
What beer

for those of you cooking along at home, set your cooker to gas mark 3 and put the jelly in a nice warm spot to loosen up a bit

>>14759834
>rashers

based bong

They look like serious quality actually

>>14759339
lmao he dabbin

>>14760470
3 of them roughly fill the litre stein

Appreciated, this good thread, but I'll check your blog tomorrow morning. This is laborious.

>>14760487
M U N I C H
U
N
I
C
H

>>14759617
holy shit I'm glad that nigga dead

>>14760495
BAM!!1!
but he’s not

>>14760504
whoops lol
well when he does then

>>14759617
Non-ameriblob here

What should the tip have been?

>>14760492
>laborious
you’re not lying
in real time this is 2 days of cooking before you’re eating

>>14760510
fine dining + celebrity + keep the place open past hours + goddamn chef who knows better + that kind of tab ?
I mean 20% (decent tip) would be $1800 and high rollers would have no problem going higher, considering the circumstances

>>14760510
People will give you different answers but generally 15% is considered average, but of course you do you. Just going off bare math, thats about a 1% tip that'll then get split between six people. For something that expensive and unannounced, its total hogshit.

>>14760526
Expensive, unannounced, and kept them there past close until 2 in the morning. Nigger-tier tipping

after an hour in the oven they should start to resemble this

>>14760063
Audemars Piguet

>>14760540
Did you cook for multiple people? I always enjoy your threads and the shitposters that come along with it. I’d love to see your kitchen some time. Do you food blog for a living? Where are you located? Cook me a meal bc mommy isn’t bringing tendies tonight

>>14760540
Start to? We all hope so, are those called Trotter Pies?

>>14760549
Now you settle down young lad or the goast in your closit will come tear you into little bits and give them to the boogyman that lives under your bed.

>>14759205
>you will never meet a pig with 4 cocks
why even live

turn the cooker down to gas mark 1 and cover the pies with greasy paper and foil

after another hour they will be done

>>14760626
Do you afford all of your shit on a kitchen monkey's budget, or were you a kitchen monkey in a past life and just doing it as a hobby now?

>>14759517
Its like an alloy with extra steps

>>14760636
protip: don’t have any fucking kids
disposable income is awesome

>>14760687
I can afford all of that stuff, but the fact that you've invested so much in your ingredients and cooking equipment and can cook good meals makes me interested in your life.

>>14760687
You've ruined a very good thread.

You, Brits, deserve to become an Islamic colony. Absolutely disgusting race.

>>14760698
it’s good to be passionate about something
if we can’t eat well, why even bother at all?
>>14760703
no u

>>14760720
Thanks for finishing the thread this time anon, love u.

>>14760720
Looks amazing, would happily pay £8 for one

>>14760735
we’re not done yet
they’ve still gotta cool a bit

>>14760739
these are worth a tenner at least

>>14760720
I agree, but putting that much money into a kitchen is wasteful unless you're an excellent cook, which you seem to be, so I was wondering if you are still in the industry or just spent some time there.

>>14759205
Based thread

>>14760745
I went back and saw it's the size of a spatula, I think I would pay that much at a small butchers/farmers market. Thanks for sharing anon, nice to see someone go through the effort of making tradition English pork pie.

>>14760549
>Did you cook for multiple people?
sometimes
>I always enjoy your threads
cheers
>and the shitposters that come along with it.
me too, greatly
>I’d love to see your kitchen some time.
I’m working on that, in time
>Do you food blog for a living?
absolutely not I’m morally, culturally, ethically, and religiously opposed to blogging
>Where are you located?
in a land far, far away from you
>Cook me a meal bc mommy isn’t bringing tendies tonight
dreaming, mate

Have fun cleaning dishes afterward, faggot.

>>14760762
I’ve not had a proper pork pie in nearly 2 years so this project was good for me
anyone who takes the piss out of british cuisine is a wanker

>>14760766
You're a good man anon.

blessed thread

>>14760777
damn i want a pork pie. never had one.
looks great, especially since it's homemade and all.

finally...sad little reveal post
this pie had a leaky bottom so not much jelly to be found
yanks have no business dabbling in hot water crust or maybe I should just need some practice

>>14760805
you separate and inject the jelly AFTER you cool it.

>>14760805
Check out Scott Rea, a great British butcher.
https://www.youtube.com/watch?v=9FvX4pD_bmY
His stuff is great, his video on butchering a pig really helped me connect animal to food.

>>14760773
That's what we have slaves for.
Slaves lives matter you pathetic cynic.

>>14760805
Cheers m8, that looks really good. I'd down that as a after midnight treat!
You could charge big pounds or bucks to drunken louts on a early Saturday night.

>>14760051
I drink that exact same brand of milk. Wish I had the expensive kitchen equipment to go along with it

>>14759205
If you knew anything about biology, you'd be able to tell if it were a right, left, front or rear foot. Then you could set them up, compare sizes and have a better idea. But are they likely to be off the same pig? I highly doubt it.

The first thing they do, is cut the carcass down the middle. Then each side goes off for processing, dismantling if you like, and all the feet from all the pigs wind up in the same huge plastic tote.

>>14759482
Do you not do this when making a broth? You leave the scum in? That's fucking disgusting.

>>14760590
My dasdy, who left long ago got rid of the nigger under my bed

>>14760766
> So, you’re eating all of that for your self? FAT! YOU AIN’T BLACK
>cheers brother
>Shitposting is the best
>nigga, you have steel countertops, nice wood (prolly laminate on the glooring though)
>I based that assumption off of your post to the other anon. Too lazy to libk... do you own a food page on IG? I used to own a 100k-ish travel page— i forgot the # of followers but i know i could have gotten more. UNILAD bought it from me. I’m sure you know them, considering you’re Euro or AUS.
>yeah, probably... just tryna see where your cooking techniques come from. Pigs feet is very South American.
>aight, where’s that meal nigger?
t. Drunk but still coherent

>>14759558
You can do quite well at yeard sales, particularly if you can be satisfied with vintage vitreous enameled cast iron pots. My favorites are early 20th century Griswold pieces. I also have an inexpensive stainless steel cuisinox set I pieced together as I needed them. Nothing more than 200 bucks Canadian, and that was the wok with lid.

>>14759748
Give the guy a break. He's spent all his money on pots and pans.

>>14759736
This is the content I come to ck for. You made me spit out my tea.

>>14759995
Do you cook at all? Heating up things in cans and pouring molten Velveeta onto hot pockets doesn't count.

>>14759995
literal tastelet sped

>>14759617
holy shit wtf
how could someone whos been in that world do that.

>>14760805
gj op maybe douse it in some jus

Nice thread OP thanks

I don't like how pig parts look like chopped up babies.

>>14760481
He's obviously American you fucking mincer

>>14760777
Nice but you're missing the glaze. Doesn't look quite right without it :(

>>14760805
nice

>>14761580
That’s the best part

>>14759391
looks really comfy

thanks for the thread op, was interesting and got some funny buttmad replies

>>14761314
>jus
just say juice faggot, the frenchie frogs don't own you and your language anymore

>>14762411
thank you for the kind words
on the next edition we will be tackling the continental classic, BEEF STROGANOV
until then, stay thirsty my friends

>>14759529 tell us the plan you fuck

>>14761121
If you have access to Calder’s, get that, it’s cheaper, same thing

>>14760805
uhmmmmmmmmmmm

ok.. yes yes.. very nice haha...

>>14759467
makes me nervous being full to the brim

>>14764291
you should always start a stockpot out as full as absolutely possible
even if you’re a very carful and fastidious scum-skimmer, the level of liquid will go down an inch or more before it reaches the simmer
and 4-6 hours of evaporation will take it lower still

>>14759937
following the scott rhea recipe?

>>14764573
jesus no
the fuck is wrong with you?

>>14759995
when the paupers started to afford the rich people cuts, the rich people had to get creative to feel special about their food, so now they eat all the shit nobody wants

>>14765255
Or, you know, people just eat what tastes good to them and you’re making some really idiotic assumptions

>>14765301
you'd think that but unfortunately most people prefer to posture themselves, and being a poncy fag about food is an easy way to do it.

>>14765301
yeah bro lets eat pig feet, something that spent it's entire life stomping around in pigshit on a concrete slat. how delicious. this proves I'm a 'foodee' and means I'm better than those poorfags eating loin and chops.

>>14765160
What kind of beer you drinking there?